Manitoba Certified Food Handler Practice Test 2026: Övningsprov 3

Övningsprov 3 av 5 för Manitoba Certified Food Handler Practice Test: 25 fler frågor med svar och förklaringar.

Livsmedelssäkerhet
Manitoba
110 frågor
Kontrollerad 10 oktober 2026

Fråga 1 av 25
Where should you insert a probe thermometer in a roast?
- Just under the surface
- Into the middle of the thickest part, away from bone
- Touching the bottom of the pan
- Touching the bone
Visa svar
Svar: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Fråga 2 av 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
Visa svar
Svar: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
Fråga 3 av 25
Under Ontario rules, who should not handle food?
- Employees who are ill or have cuts, boils or sores on their hands
- Employees who are tired
- Employees who just started their shift
- Employees who wear glasses
Visa svar
Svar: A. Employees who are ill or have cuts, boils or sores on their hands
Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.
Fråga 4 av 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
Visa svar
Svar: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Fråga 5 av 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Visa svar
Svar: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Fråga 6 av 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
Visa svar
Svar: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Fråga 7 av 25
Why is raw fish stored above raw poultry in the fridge?
- Fish is lighter
- Fish smells less
- Poultry must be frozen
- Fish needs a lower cooking temperature than poultry
Visa svar
Svar: D. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.
Fråga 8 av 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Visa svar
Svar: A. 74°C
Health Canada lists 74°C for leftovers.
Fråga 9 av 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Visa svar
Svar: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Fråga 10 av 25
Which step helps keep an allergen out of a dish?
- Wash hands and use clean, sanitized utensils and surfaces
- Use the same tongs for all dishes
- Use a cloth to wipe the knife between dishes
- Fry everything in the same oil
Visa svar
Svar: A. Wash hands and use clean, sanitized utensils and surfaces
Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.
Fråga 11 av 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Visa svar
Svar: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Fråga 12 av 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At a handwashing sink
Visa svar
Svar: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Fråga 13 av 25
What is the correct order for cleaning and sanitizing dishes by hand?
- Wash, towel-dry, sanitize, rinse
- Sanitize, wash, rinse, towel-dry
- Scrape, wash, rinse, sanitize, air-dry
- Rinse, sanitize, scrape, wash
Visa svar
Svar: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Fråga 14 av 25
What should you do with clams or mussels that do not open after cooking?
- Pry them open and serve them
- Serve them cold
- Cook them for one more minute and serve them
- Throw them away
Visa svar
Svar: D. Throw them away
When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.
Fråga 15 av 25
Why should food handlers keep their fingernails short and clean?
- It is only about looks
- Short nails help you type orders
- Germs and dirt can collect under long nails
- Long nails make knives slip
Visa svar
Svar: C. Germs and dirt can collect under long nails
Dirt and germs can hide under long nails and are hard to wash away.
Fråga 16 av 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Visa svar
Svar: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Fråga 17 av 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
Visa svar
Svar: A. Bacillus cereus
Bacillus cereus spores survive cooking and can grow and make toxins if cooked rice is left warm. Keep rice hot or cool it quickly.
Fråga 18 av 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Visa svar
Svar: C. 70°C
Fish must reach 70°C.
Fråga 19 av 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Visa svar
Svar: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Fråga 20 av 25
How is cleaning different from sanitizing?
- They are the same thing
- Cleaning is only for floors
- Cleaning removes dirt and food; sanitizing reduces germs to a safe level
- Sanitizing removes dirt; cleaning kills germs
Visa svar
Svar: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level
You must clean before you sanitize, because dirt can stop sanitizer from working.
Fråga 21 av 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Visa svar
Svar: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Fråga 22 av 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Visa svar
Svar: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Fråga 23 av 25
Under BC's Food Premises Regulation, where are employees banned from smoking?
- In their own car in the parking lot
- Where food is prepared, served or stored
- At home
- In a designated smoking area outside
Visa svar
Svar: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Fråga 24 av 25
A salad in a display cooler reads 9°C. What should you do?
- Tell your supervisor, because it is above 4°C and in the danger zone
- Nothing, 9°C is cold enough
- Add more dressing
- Heat it to 60°C
Visa svar
Svar: A. Tell your supervisor, because it is above 4°C and in the danger zone
Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.
Fråga 25 av 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Visa svar
Svar: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

Relaterade prov